Cooking Recipes of the Middle Ages


Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • Ingredient: (usually) edible material used in cooking
  • Dish: general category of food
  • Tool: equipment used in cooking
  • Name: proper name of dish
  • Instruction: one set of action during dooking
  • Opener: phrase opening a recipe text
  • Closer: phrase closing a recipe text
  • Ref.: reference to another recipe
  • Kitchen Tip: set of actions concerning cooking
  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • Analogy ( ): something other is simulated (“fake” dish)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

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Game meat, how to season

Merkch an welch wilpreat man gwuercz in dem hafem tuen sol oder nicht


Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 020rRecipe Nr. 173 Dating: part I (cooking recipe collection): mid-15th c., part III: mid-14th c.Origin: possibly Augustinian canon monastery St. Dorothea ViennaLang: Bavarian

Similar recipes:

Same title: b4.171, w1.173Shared ingredients: b4.171, w1.173, wo3b.103Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: gamePreparation: -Type: kitchen tip

Merkch an welch wilpreat man gwuercz in dem hafem tuen sol oder nicht ZV allen wilpret sol man gwurcz machen vnd daran tuen in den hafen zu einem gepraten rehen oder gesoten hirsen zu dem secz mans besunder gemacht in einer ander schussel Aber zu hasen aycharnn vnd zu vogeln an dy alle geust man gwurcz in den hafen nu merkch man sol kain pheffer noch gwurcz salczen dy man besunder zu dem wilpreat wil wenn das wilpret ist vor gesalczen

W1 - "Wien, Österr. Nationalbibl., Cod. 2897"